Frothy Coca-cola And Banana Cake
From spinach1948 14 years ago
- 60 minutes to make
- Serves 4
This cake, with its delightful meringue topping, is at least as good as it sounds. This recipe is courtesy of The Branded Cookbook and the photo
Ingredients
- Ingredients: shopping list
- Needed: shopping list
- Electric mixer, sugar thermometer, cake pan approximately 10-inches and a heavy-based saucepan shopping list
- Cake: shopping list
- 3 medium eggs shopping list
- !/2 cup light brown sugar shopping list
- 1/3 cup Coca-Cola shopping list
- 1 ¼ cup self-rising flour shopping list
- 1 cup ground almonds shopping list
- A few drops of vanilla extract shopping list
- 3 large ripe bananas ( well mashed ) shopping list
- 5 Tbs. butter ( melted, plus extra for greasing ) shopping list
- Meringue: shopping list
- 4 medium egg whites shopping list
- Pinch of salt shopping list
- 1 tsp. cream of tartar shopping list
- 1/3 cup Coca-Cola shopping list
- 1 cup light brown sugar, plus 2 tablespoons combined shopping list
How to make it
- The Cake:
- Preheat oven at 325.
- Grease the cake pan or line it with parchment paper
- Beat the egg, sugar, and Coca-Cola in a mixing bowl with electric mixer set to high speed for 5 minutes. The mixture shoul be completely frothed up.
- Gently fold in the flour, almonds, and vanilla extract with a spatula. Then fold in the mashed banana, followed by the cooled melted butter. Transfer the mixture into the prepared cake pan.
- Bake in the oven for 45 minutes. Remove from the pan and leave to cool on a wire rack.
- The Meringue:
- Beat the egg whites, salt, and cream of tartar in a mixing bowl and again set the mixer to high speed, until whisked up into soft peaks. Leave the meringue in the mixing bowl while you melt the sugar. To do this, add the Coca-Cola to the sugar in a small saucepan, then heat gently until the liquid reaches 240 ( or what is known as “ soft ball stage “ ), stirring continuously. Do not perform any other kitchen activities while you are doing this it needs your undivided attention.
- Now turn the mixer on slow setting. Slowly pour most of the melted sugar into the whisked egg whites.
- Now gently turn up the speed to high. After you have whisked the meringue for a minute or two, it should have a spreadable consistency. Spread the meringue evenly over the cooled cake, pulling it into artful peaks.
- This cake is best eaten within a few hours of making it, but will keep for 24 hours in the fridge.
- NOTE: Nutrition values and conversions not available at this time.
The Rating
Reviewed by 7 people-
HI Ed:) Thanks!! how r u? HIGH FIVE FORKS!!!
snowcat17
in Milwaukee loved it
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Very good
hungrybear
in Miner loved it
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Can;t wait to try this!
jo_jo_ba
in Oshawa loved it
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